Cookies and Cream Cupcakes

   

I've put cookies in cake before you know? Remember this and these? It makes perfect sense to me to add crumbled cookies to cake batter and eat it with a spoon, out of the bowl bake it into something better than the original cookie or cake would have been. It's two birds with one stone, double-trouble, double the fun, two for the price of one, a wheel inside a wheel...



Cookies and Cream Cupcakes

adapted from I Heart Cupcakes
Makes 12

For the Cupcakes:
115g unsalted butter, softened

1 cup golden caster sugar

2 egg, room temperature

2 teaspoons vanilla extract

1 1/2 cup plain flour

1 teaspoon baking powder

1/2 milk, room temperature

10 Oreo cookies

For the Frosting:
100g unsalted butter, room temperature

300g icing sugar

Pinch of salt
1 teaspoon vanilla
1 tablespoon milk
5 Chocolate Ripple biscuits, plus extra for crumbling over the frosting.

Make the Cupcakes:
Preheat your oven to 180 degrees C.

Put the cookies into a food processor and blitz until they are a fine crumb. Put them into a bowl along with the flour and baking power and stir together the combine. Set aside.

Put the butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat together for about 5 minutes, until light and fluffy. Reduce the speed to low and add the eggs one at a time, about 1 minutes apart, scraping the sides of the bowl down as necessary. Add the vanilla.

With the mixer on low speed, add half of the flour mixture, then the milk and then the rest of the flour. Mix until just incorporated.

Use an ice cream scoop to scoop dollops of batter into the paper liners and bake for 20-25 minutes. Remove them from the oven and transfer them to a wire rack to cool completely. Frost with the Cookies and Cream Frosting and sprinkle with roughly crumbled Chocolate Ripple Biscuits.

Make the Frosting:

Put the Chocolate Ripple Biscuits into into a food processor and blitz until they are a fine crumb. Set aside.

Put the butter and icing sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy. Add the vanilla and milk and beat again. You may not need all of the milk, or you could need a little extra depending on what consistency you like your frosting to be. Stir the crushed biscuits into the frosting.